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Blueberry Avocado Mint Hummus

Bobby Gomez
A refreshing and fruity dip, perfect for a snack or dessert.
Prep Time 20 mins
Course Appetizer, Dessert, Snack
Servings 12


  • 1 15 oz. can Garbanzo beans, drained and rinsed
  • 1 ripe avocado, remove pit and scoop from skin
  • 1/4 cup fresh lemon juice
  • 5-6 fresh Mint leaves
  • Pinch of Sea Salt
  • 1 cup fresh Blueberries (or frozen, defrosted and rinsed)
  • 1/4 cup brown sugar
  • 1/2 tsp. vanilla extract

Cinnamon Sugar Pita Chips

  • 2 7” or 8” Kontos pita or flatbread
  • 1 tbsp  melted butter
  • 1 tbsp sugar
  • 2 tsp. cinnamon


  • Blend garbanzo beans, avocado, lemon juice, salt and mint in a food processor
  • Add blueberries, brown sugar and vanilla; process until smooth.
  • Garnish with mint sprig and additional blueberries.
  • Serve with cinnamon sugar pita chips.

Cinnamon Sugar Pita Chips

  • Mix cinnamon with sugar
  • Brush melted butter onto pita and sprinkle with cinnamon.
  • Bake 6-8 minutes at 400 degrees.
  • Remove from oven and cut into triangles while still hot.


Bobby Gomez is a New Jersey Chef and Baker.  He shares his expertise and love for blueberries with the US Highbush Blueberry Council.  
Keyword snacks, blueberries, hummus, antioxidants